Di Petrillo - Gelato: Simple recipes for authentic Italian gelato to make at home

Design, Photography and Prop Styling

Steve Painter

Editor Rebecca Woods

Production Gary Hayes

Art Director Leslie Harrington

Editorial Director Julia Charles

Food Stylist Lucy Mckelvie

Indexer Hilary Bird

First published in 2012 by

Ryland Peters & Small

2021 Jockeys Fields

London WC1R 4BW

and

519 Broadway, 5th Floor

New York, NY 10012

www.rylandpeters.com

10 9 8 7 6 5 4 3 2 1

Text AdiP Gelato Ltd 2012

Design and photographs

Ryland Peters & Small 2012

Printed in China

The authors moral rights have been asserted. All rights reserved.

No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, or otherwise, without the prior permission of the publisher.

eISBN: 978-1-84975-318-0

UK ISBN: 978 1 84975 208 4

US ISBN: 978 1 84975 249 7

A CIP record for this book is available from the British Library.

US Library of Congress cataloging-in-publication data has been applied for.

Notes

All spoon measurements are level, unless otherwise specified.

Uncooked or partially cooked eggs should not be served to the very young, the very old, those with compromised immune systems, or to pregnant women.

When a recipe calls for the grated or pared peel of citrus fruit, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm soapy water and rinse before using.

The method for all recipes are given using a home gelato maker.

All weights given for fruit are prepared weight.

The gelato, sorbetto and granita shown in the photographs in this book were all made using two different models of domestic ice cream maker the Gaggia Gelateria Ice Cream Maker and the Cuisinart Professional Ice Cream Maker. For best results we strongly recommend that you use an electric ice cream maker. However, if a machine is not available, you can still try the following by-hand method, although the resulting product will not be as light in texture. Simply pour your prepared gelato, sorbetto or granita mixture into a lidded freezer-proof box and place in the freezer. Remove the box every hour or so, transfer the contents to a large mixing bowl and whisk with an electric hand mixer to break up any larger ice crystals. Return the mixture to the box and then to the freezer. Repeat this process every hour until the gelato, sorbetto or granita is frozen.

contents

Dri Dri local Italian gelato

In Italy, gelato is a fundamental part of our diet from a very early age. When I was young, I was particularly keen on gelato and particularly lucky to live across the street from the best gelateria in Parma, my home town.

Everyday after school I would stop at the gelateria and have my cone with crema gelato and lemon sorbet (definitely a very strange combination, but I loved it), while my mother was buying a large tub to take home and serve for dessert. The problem was that most of the time I managed to sneak into the kitchen and finish the whole tub by myself before dinner had even started!

The owner of the gelateria was Daniele, a gentleman with an incredible passion for this magical product and top notch recipes. One afternoon he showed me how the gelato was being made and let me assist him in preparing a lemon sorbet. I remember running back home with a tub of the gelato I had made myself, feeling very proud and accomplished at the age of five.

My life went on and I began to travel a lot for study and work, living in Milan, Boston, New York and finally settling in London. Throughout, one constant in my life was my passion for gelato, but unfortunately I was never able to find a gelateria that could match the unbelievable gelato of my friend Daniele.

During those years, I realized that gelato holds a special place in peoples hearts. Anyone who has been to Italy will tell you that gelato is one of the key memories of their vacation. There is something very romantic and sentimental about gelato and people relate to it in a special way. I recognized the opportunity I had to bring the gelato experience I had as a child to the rest of the world. I went back to Parma and told Daniele I wanted to introduce his gelato around the world, starting in London. That is the moment when Dri Dri was born.

I worked for months to develop recipes that would combine the artisanal Italian tradition with a modern cosmopolitan product that is entirely natural. I travelled extensively to source specific ingredients that would make Dri Dri gelato even more special and worked with Daniele to simplify his recipes and eliminate all kinds of additives that are typically used in gelato making. The result is an amazingly tasty and creamy product that is very pure and light, low in fat and easy to digest.

We have a very strict philosophy at Dri Dri: our gelato must be made with the best ingredients that we select from all over the world: we use Gran Cru chocolate from So Tom to make the Extra Dark Chocolate Sorbet, our pistachios are imported from Sicily and we use only Tonda Gentile hazelnuts from Piedmont. High quality ingredients mean there is no need for artificial flavourings, colourings, emulsifiers, preservatives or non-natural thickeners. Because we do not use any additives we have to keep the gelato in closed containers (called pozzetti) that allow a very strict temperature control. Be mindful: every time you enter a gelateria where you can see the gelato, it means they are using additives, otherwise it would melt.

We opened our first store in 2010 on the iconic Portobello Road in London, where people from all over the world pass by. We decorated the interior in natural materials such as marble and wood to show our commitment to using natural ingredients in the gelato and created a bold logo which was simple, colourful and friendly. The second store opened in Chelsea Farmers Market in 2011, and is quickly becoming a destination for all west Londoners, especially when the sun is shining! We will open other stores as the word about Dri Dri spreads.

Enjoying gelato, sorbetto and granita at home

I am pleased to see the rise in popularity of gelato and sorbetto outside of Italy. For me it is such an integral part of my childhood and this is one of the reasons we now teach children how to make gelato in our stores. Every day we run classes for children where they can draw their own labels, watch the gelato being churned and scoop it into cones. But not everyone is within walking distance of a Dri Dri and so this book is aimed at teaching you the secrets of Dri Dri so you can make delicious gelato at home.

All you need to make delcious fresh gelato, sorbetto and granita at home is a gelato or ice-cream maker. The key to the creamy texture of gelato is the combined action of churning as it freezes using a method called